Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.
Makes 4 Servings
- Ingredients
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- 1tablespoon olive oil
- 1 medium zucchini, chopped
- 12ounces spaghetti, broken in half
- 1 15-oz. can chickpeas, drained
- 1 12.5-oz. jar tikka masala simmer sauce
- 2cups baby spinach, loosely packed
- Directions
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Heat olive oil in a large skillet on medium-high heat. Add zucchini and a pinch of salt, and cook until crisp tender, about 4 minutes.
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Add spaghetti, tikka masala sauce, and 3 cups water and bring to a boil. Continue to cook, stirring frequently with tongs to prevent sticking, until the sauce has reduced and thickened and the pasta is al dente, about 8–10 minutes.
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Turn off heat and stir in spinach until wilted. Season with salt and black pepper to taste. Serve immediately.
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